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Spaghetti alla Carbonara
Kitchen Equipment:
Standard stovetop range, preferably gas but electric serves as well.
Kitchen utensils - best if stirring utensils are wooden instead of plastic as some plastics will melt at high cooking temperatures.
Large (5 quart/litre) "pentola" [cooking pot].
Ingredients (4 servings):
1/2 cup (or a little more than 100 gms.) extra virgin olive oil
about 5 or 6 oz. (150 grams) smoked bacon
fresh ground black pepper
2 oz. (about 60 grams) parmiggiano cheese
1 oz. (about 30 grams) pecorino cheese (usually available at gourmet food stores or Italian service delis)
16 oz. package (or 500 gm. package) #5 spaghetti (use Barilla brand if possible)
granulated salt
Preparation instructions:
Spaghetti alla Carbonara
Ingredients for 4 people: 500 gr. Spaghetti Barilla n. 5; 3 eggs; 150 gr. Smoked bacon; black pepper, parmiggiano 50 grams, pecorino 20 grams, 1 1/2 cup Extra Vergin Olive Oil, salt.
While you bring the water (o/a 4 liters) to a boiling temperature, prepare in a container the condiment: open the eggs keeping only the yoke and pour them in the container, mixed with them with salt, parmiggiano grattugiato, and little bit of pecorino, black pepper. Mix vigorously. When the water is boiling put inside 2 hands of salt and the spaghetti. Stir until they become tender in order to be fully covered from the water. Let them cook o/a 8 minute, do not let them become mushy!!! While the spaghetti are cooking, put the oil in a pan and the bacon possibly sliced in cubics . Let it cook until it turns to be gold color. As soon as the pasta is ready, drain it and put it in the container where you already prepared the eggs and the rest of the condiment, stir it carefully, and pour on it the hot oil (make sure it is hot!) with the bacon, keep steering until the eggs will look cook to you. Buon Appetito!
